SUE'S GLUTEN FREE BAKING @ HOME
Sue's Dairy & Egg Free Chocolate Cake
½ cup sorghum flour
1/3 cup tapioca flour
¼ cup corn starch
¼ cup potato starch
¼ cup brown rice flour
½ cup white sugar
1/3 cup brown sugar
¼ cup + 2 tbsp cocoa powder
½ tsp guar gum
2 tsp baking soda
¼ tsp salt
1 tsp vanilla
½ cup oil
½ cup milk substitute
(soy, almond or rice work well)
½ cup boiling water
Blend dry ingredients and sift. Place dry ingredients in bowl of mixer. Add liquid and blend until smooth. Pour into greased 8” round pan.
Bake at 350° for about 20 mins for cupcakes or 35-40 mins for cakes.
Test for doneness with a toothpick that comes out clean. Frost with Buttercream or Vegan Frosting (see below).
Works Great as Vegan Frosting!
2-3 cups icing sugar
½ cup butter or vegan spread
1 tsp vanilla
3 tbsp milk or cream or milk substitute
(almond or soy work well)
Sift icing sugar and set aside. In mixer blend butter (or spread) and milk (or milk substitute), add vanilla and then icing sugar gradually till well incorporated and smooth. Beat till slightly “whiter”, but don’t incorporate too much air into the frosting, as it will be harder to apply onto the cake.
Sue's Buttercream Frosting
Sue's Red Velvet Cake or Cupcakes
½ cup sorghum flour
½ cup brown rice flour
2 tbsp tapioca starch
¾ cup white sugar
1 tsp gum
1 ½ tsp baking soda
½ tsp salt
2 tbsp cocoa powder
3 tbsp buttermilk powder*
2 eggs
¾ cup water*
¼ cup vegetable oil
1-3 drops red colour (gel)
2 tsp cider vinegar
Sift dry ingredients into a bowl and set aside. Into mixer place eggs, water, oil and vinegar, mix well. Add dry ingredients and mix till smooth. Add red colouring till the batter turns desired red colour (gel, paste or liquid).
Bake 350° for 30-35 mins for 8” rounds, 20-22 mins for cupcakes, 10-12 for minis. Frost with Cream Cheese Frosting. Makes one 8” round or 8-9 cupcakes. Double for a 9” x 13” rectangular cake.
*Option - omit buttermilk powder and use liquid buttermilk to replace water.
Sue's Cream Cheese Frosting
1 pkg or 225g softened cream cheese
½ cup softened butter
1 tsp vanilla
3 cups icing sugar
Sift icing and set aside. In mixer blend cream cheese and butter, add vanilla and then icing sugar gradually till well incorporated and smooth. Beat till slightly “whiter”, but don’t incorporate too much air into the frosting, as it will be harder to apply onto the cake.
Don’t be afraid to add extra sugar to get the correct consistency. The consistency will depend on how stiff you need the frosting – typically more stiff to sit between layers of a cake, and less stiff to cover the top or sides of cakes.
Sue's Chocolate Walnut Brownies
½ cup cornstarch
1/3 cup sweet rice flour
3 tbsp tapioca starch
2 tsp baking powder
1 ½ tsp guar gum
¼ cup chopped walnuts
1 cup semi-sweet chocolate chips
½ cup butter
½ cup brown sugar
1 tsp vanilla
2 eggs
Melt butter and chips in microwave safe bowl for 1 minute. Blend till smooth. Mix dry ingredients.
In bowl of mixer add brown sugar, melted chocolate and vanilla, mix to melt sugar. Once cooled add eggs and dry ingredients.
Pour into buttered 8” square pan. Bake at 350° for 20-30 mins. Always check with toothpick to see that it comes out clean. These brownies will have the classic crackle surface. Don’t be concerned if they sink slightly after removing from the oven, that’s perfectly normal for brownies made with melted chocolate.